Step 1

Pour red wine into the roasting pan in which the Lamb was cooked.

Step 2

Place over medium heat, and scrape up browned bits from bottom of pan.

Step 3

Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.

Step 4

Strain sauce into a gravy boat, and serve hot with sliced lamb.